Meaty Toaster Oven Lasagna

Preheat the toaster oven to 350°F.

In a large pot, cook the lasagna sheets according to packaging instructions. Drain and brush lightly with olive oil to prevent from sticking. Set aside.

In a large saucepan, combine ground beef, sausage, onion, and garlic. Cook over medium-high heat until meat is browned and crumbled, drain.

Add Italian seasoning, salt, and pepper.

Add tomatoes, tomato sauce, and tomato paste. Bring to a boil, reduce heat, and simmer for 30 to 45 minutes.

To make the sauce, melt butter in a medium saucepan. Once it starts to bubble, add the flour, and stir the mixture constantly with a whisk. Let this cook for a few minutes, until the mixture is lightly browned. Slowly add the regular milk and evaporated milk while stirring the mixture constantly. The mixture will start to thicken in about 4-5 minutes as you stir. The consistency should be thick but still pourable. Season the sauce with salt and pepper. Add the nutmeg. Stir for one to two more minutes. Turn off and remove from heat.

In a baking dish that fits your toaster oven, pour ¼ of sauce into the bottom. Place 2 to 3 cooked lasagna sheets evenly on top of the sauce.

Spread ⅓ of Bechamel sauce over noodles, top with ¼ of sauce, and ⅓ mozzarella cheese. Repeat layers, ending with sauce, and reserve ⅓ of mozzarella cheese.

Bake for 45 minutes. Top with remaining mozzarella and bake for 15 minutes or until hot and bubbling around the edges. You can place parchment paper under the baking dish to protect your toaster oven from spills.